Flatirons Elementary School

Official wording

3-501.16 Time/temperature Control for Safety Food, Cold Holding. Observed cooked chicken in the salad bar at 59°F. Time/Temperature Control for Food Safety shall be maintained at 41°F or less at all times while cold holding. Talked to the kitchen manager, and she stated she thawed the chicken in submerged still water instead of submerged and with cold running water.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.